Monday: Chicken and Dumplings
This is from a family recipe book my aunt made for relatives at Christmas. It was my great grandma’s recipe; I’ve never tried it before.
24 qt. chicken broth
4 t. butter
2 cups flour
1 t. salt
1 1/2 c shredded cooked chicken
melt butter in boiling broth. Slowly pour enough boiling broth over the flour, 1 cup at a time, to form a stiff dough which can be rolled out very thin on a floured board. Cut the dough into 1″ squares. Add 2 cups of water to the remaining boiling broth. Taste to see if more salt is needed. Drop the dumplings into this boiling broth and boil for 5 minutes. Remove from heat as the dumplings will settle to the bottom and burn. Serves 8.
Tuesday: Stir Fry
I just cut up 1 chicken breast and cook it in a skillet/wok along with snap peas, a chopped carrot, and any other veggies you’d like. I add soy sauce, and near the end, a bag of bean sprouts as well. Serve over rice.
Wednesday: Hamburger Stroganoff
This was my dad’s favorite recipe when I was growing up, and he will be here Wednesday to do some painting for us and go to my oldest daughter’s band concert.
l/4 c. butter
l lb. gr. beef
l/2 c chopped onion
2 T. flour
l t. salt
l/8 t. garlic salt
3/4 t. pepper
l/4 c. mayonnaise
l/2 c. sour cream
l can Cr. of Chicken Soup
l small can mushrooms (optional)
Brown beef and onions in butter and add remaining
ingredients in order given. Serve over rice or
Thursday: Chicken Rolls (another recipe from the family favorites cookbook my aunt made)
2 cups flour
2 t. baking powder
1 t. salt
1/2 cup plus 2T. shortening
1/4 c milk
1 egg, slightly beaten
2 c. chopped chooked chicken
2 T. Finely chopped fresh parsley
2/3 c finely chopped celery
1 c. cream of mushroom soup
1/2 c dairy sour cream
1/2 c milk
Sift together dry ingredients and cut in shortening. Add milk to egg, stirring into dry mixture. Shape into two balls, and refrigerate. Combine chicken, parsley, and celery. Stir in 1/2 c soup. Divide mixture in half. Roll half the dough into 9×13″ rectangle. Spread with half the chicken mixture. Roll up like jelly roll. Repeat with other dough mixture. With sharp knife carefully slice into 1 1/2″ rolls. Place rolls on greased baking sheet.
Bake at 375 for 30 min. Blend rest of soup and sour cream; stir in milk and heat over low heat. Serve other hot chicken roll slices. Serves 8.
Friday: My youngest daughter and I will be helping at a 4-H fish fry. The others will have spaghetti with Ragu, which, for your information, contains not one but two servings of vegetables for each 1/2 cup.